Ctuit Software's Restaurant Management Blog

Tips on Ordering, Receiving and Storing Product

Cost of Goods Sold, Restaurant Management, Menu Pricing, Manage Your Business, Inventory

Sep 12

If you can get through to your next ordering day with no leftover product, no spoilage, and not having to 86 any menu items, then you are winning at ordering.  However, this is hardly the case for most of us.  Still, you shouldn’t forget that the...

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How to Keep Inventory Control Under Control

Cost of Goods Sold, Restaurant Management, Manage Your Business, Inventory

Sep 07

Inventory control is extremely important to a restaurant’s profitability.  Knowing your inventory and understanding how it moves can improve how you order product, reduce waste, and help deter theft. 

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How to Keep Inventory Control Under Control

Cost of Goods Sold, Restaurant Management, Manage Your Business, Inventory

Aug 10

Inventory control is extremely important to a restaurant’s profitability.  Knowing your inventory and understanding how it moves can improve how you order product, reduce waste, and help deter theft.

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4 Benefits of Suggested Ordering

Cost of Goods Sold, Restaurant Management, Manage Your Business, Inventory

Apr 21

Suggested Ordering is a tool that combines data from AP, Inventory, and Recipes to determine recommended ordering quantities. An On Hand amount is calculated, then that amount is subtracted from either a static or dynamic Par value, and compared...

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5 Reasons Why Prep Sheets Are Useful

Cost of Goods Sold, Restaurant Management, Reduce Food and Beverage Costs, Inventory

Mar 07

Restaurant Prep is a daily process. It encompasses determining how much product is on hand, understanding how much product is needed to get through service, and knowing how to prep the right amount of product.  By removing the need to do all of...

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5 Ways to Streamline Your Inventory and Save Time

Cost of Goods Sold, Inventory

Jan 10

There’s a balance between speed and accuracy when taking inventory. With the limited amount of time between close of business and opening the next day, coming up with the most efficient way to take inventory will maximize your results. Here are...

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Three Ways to Reduce Restaurant Food Costs

Cost of Goods Sold, Restaurant Management

Sep 14

The cost of the food and beverage your restaurant sells is referred to as your Cost of Goods Sold (COGS) or food expense. It is one of the few variable costs in the restaurant business. With the profit margin in this industry being so low, it is...

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Are spreadsheets enough for COGS tracking?

Cost of Goods Sold, Restaurant Technology, Restaurant Management

Sep 08

Restaurants use spreadsheets for at least some function of cost of goods control. Spreadsheets can be utilized in areas ranging from purchasing to inventory to recipe costing. At some point, it may be time for a more advanced solution.

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5 Easy Steps to Controlling Your Restaurant's Cost of Goods Sold

Cost of Goods Sold, Restaurant Management

Jul 19

Calculating your restaurant’s cost of goods sold can be as easy as these five simple steps:

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5 Ways to Reduce Information Overload When Setting up A Cost of Goods Sold System

Cost of Goods Sold, Restaurant Management

Jul 11

In this age of information, there is an unlimited amount of available data. Setting up a Cost of Goods Sold (COGS) system, can be both a blessing and a curse. With COGS being one of the largest expenses in the restaurant, tracking costs is of the...

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